Description
A refreshing Korean Cucumber Salad with a perfect balance of flavors, combining crisp cucumbers with tangy rice vinegar, savory soy sauce, and a hint of spice.
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru for authentic flavor)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Prepare the Cucumbers: Rinse and dry cucumbers thoroughly. Slice them into thin rounds or half-moons and place in a large mixing bowl.
- Salting the Cucumbers: Sprinkle salt over the sliced cucumbers. Toss gently and let sit for about 10-15 minutes.
- Make the Dressing: In a separate bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil until well combined.
- Combine Ingredients: Drain excess liquid from cucumbers, add chopped green onions and minced garlic if using. Pour dressing over cucumbers and gently toss.
- Finish with Sesame Seeds: Sprinkle sesame seeds on top just before serving.
- Chill: Let salad chill in the refrigerator for at least 30 minutes before serving.
Notes
You can prepare this salad a day in advance; just wait to add sesame seeds until ready to serve. Customize with cherry tomatoes or radishes for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 1g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean salad, cucumber salad, vegan side dish, refreshing recipes, healthy salad